Ingredients
cooking spray
7cupschallah bread,or brioche or French bread, cubed
3eggs
2cupsmilk
½cupgranulated sugar
¾cupfresh blueberries
¼cupalmonds,finely chopped
1tspvanilla extract
¼cupall purpose flour
¼cupbrown sugar,packed
¼cupcold unsalted butter,cut into cubes
¼cupalmonds,finely chopped
½cupsalted caramel sauce,store bought or homemade
whipped cream,optional
fresh blueberries,optional
Preparation
Preheat the oven to 350 degrees F. Coat a 9-inch square pan with cooking spray.
In the pan, place ⅓ of the bread cubes in a single layer. Add half of the blueberries and almonds.
Top with another ⅓ of the bread cubes. Add the remaining blueberries and almonds. Top with the remaining bread cubes.
In a medium bowl, whisk together the eggs, milk, sugar, and vanilla until thoroughly combined. Pour over the bread and blueberry mixture, making sure the custard completely covers the bread.
To make the streusel, mix together the flour and brown sugar in a medium bowl. Cut the butter into the flour and sugar with two forks or a pastry blender until coarse, pebble-sized crumbs form. Stir in the almonds.
Sprinkle the streusel evenly over the bread pudding.
Bake for 40 minutes or until bread pudding is golden brown and cooked through. Remove from oven and cool for at least 30 minutes.
Drizzle salted caramel over the top and serve with whipped cream and extra blueberries if desired.
